Health, happiness and clean eats!

Tag: healthy breakfast

First timer over here for the chocolate waffles, and I have to say I am definitely a fan!! My kids: one had already eaten a plum and declined waffles. The other ate Cheerios and also declined a waffle. Whaaaat!? I ate 2 eggs with a turkey sausage/mushroom and onion scramble, and being the good mom that I am, had to eat at least one waffle to taste test it and make sure it was edible. It was good plain and that’s how I ate it! It would have been over the top amazing with butter and syrup, as would pretty much anything, but I decided to not go too crazy since I’m *trying* to stick to a lower carb plan for this week following the week 3 Shift Shop nutrition plan and workout. More about that in another post!

The original recipe can be found here – this is listed as an allergen free recipe. I didn’t have buckwheat flour, so I used whole wheat flour+ almond meal so it took away the gluten free element. It also resulted in a drier mix so then I had to modify and add more egg & milk. Here’s what I did below and it turned out perfect.

Combine dry ingredients, set aside. Combine wet ingredients until mixed – start with 1/2 cup milk. Combine wet and dry ingredients. If you think the batter is too thick, add an additional 1 TBsp of milk at a time and combine. I probably added 2-3 TBsp in addition to the 1/2 cup. Scoop into waffle maker and cook according to your device’s instructions! I have an Oster large waffle maker, I had mine on second to highest heat setting and cooked for 5 minutes. This yielded 3 full size waffles for me. I think next time I make this, I will add another banana (or applesauce) to make it a little sweeter, which will probably change the consistency a bit but I think it will be good. Let me know if you try them and like them!

You know when you get really excited over a recipe?? No? That’s just me? Ok. Well, this one got me revved up this morning, and it did not disappoint! I’ll be making it again. And again. I may bust it out on my husband’s extended family weekend in a few weeks, because in addition to being delicious and healthy it’s also kind of fancy.

Bell peppers are the #1 veggie in our house right now, as everyone in the family will readily eat them raw. That includes husband, 5 year old and 2 year old. Ok, the 5 year old must eat every veggie dipped in ranch, but he’ll eat them. My 2 year old devours them and hubby will take them to work. And I enjoy them as well. So it’s on my Costco list every week to get the 6 pack of stoplight bell peppers, and that’s where I found a version of this delightful recipe.

Preparation:
Preheat oven to 400. Cut off top of bell pepper and remove seeds. Rub outside of pepper with a small amount of olive oil and place in baking pan or dish. If it won’t sit flat, insert peppers in muffin tin to hold them upright. In small bowl, scramble eggs and combine with cheese and spinach (or whatever additives you like!). Pour into egg and put in oven. Cook for approximately 30-35 minutes until egg is set to your liking. I cooked mine for 35 minutes because I don’t like yokey/runny eggs. Let cool for 5 minutes. Enjoy!!

It’s been getting in the 70’s every day, the kids are in shorts and playing outside…in February! I know a lot of the country is getting the same weather and it’s amazing, and also frightening. Oh hey #globalwarming. Not gonna lie, I am enjoying it. And for some reason I wanted pumpkin pancakes with this weather. Makes total sense haha! These pancakes are super easy to make, gluten free and full of protein and they taste good!

Optional toppings: combine 1 tsp nut butter (I used almond) with 1 tsp pure maple syrup or honey (I used syrup) – microwave for 10 seconds, mix well and spread on top of pancakes. It doesn’t make a lot but enough for a little sweetness on each pancake!

This recipe is perfect for when there is a chill in the air, and you just want to shuffle to the kitchen in your bathrobe and eat something hot & steamy in the morning! So easy, no added sugar, clean eating and 21 day fix approved!

Spray slow cooker with non stick spray or use liner. Combine all ingredients (except the optional toppings) in crock pot and cook on LOW overnight for 7 hours. I don’t recommend overcooking! My crockpot is soaking in my sink right now with a pretty firm oatmeal ridge around the perimeter because I cooked it for 8 hours last night, and forgot to spray before hand. Whoops! It still tastes great, but it’s going to need to soak for quite a while.

Top with non fat low greek yogurt (oy the sugar content of most yogurts! Stick with plain; but if you don’t like plain try either Chobani Simply 100 or Oikos Triple Zero. Both use stevia as the sweetener, which is not artificial), nuts or syrup. I added a smidgen of syrup to this for my 2 year old and she loved it. I topped mine with the Oikos Triple Zero, walnuts and cinnamon and it was perfect!